Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae

  • Pardeep K. Sadh
  • Prince Chawla
  • Latika Bhandari
  • Joginder S. Duhan
Original Paper


Solid state fermentation (SSF) is a technological tool to improve the functional and nutritional properties of bio resource products. The present investigation was carried out to evaluate the significance of SSF by means of Aspergillus oryzae on enzyme activity, functional properties and mineral contents of peanut oil cakes (POC). Effect of SSF on the functional properties of POC sample was evaluated and significant improvement was observed in all the tested functional properties except bulk density where significant (p < 0.0.5) decrease was observed. Significant improvement in enzyme activity was also contributed by SSF during different enzyme assays. Microstructural analysis of the fermented POC samples showed a progressive development in the smoothness of granule surface with increasing time of fermentation. Fourier transform infrared spectroscopic analysis was done to evaluate the composition of POC samples at the macromolecular level. The results of FTIR showed a significant increase in protein content with advancing fermentation.


SSF Functional properties Enzymes FTIR Oil cakes Microstructure 



Solid state fermentation


Oil binding capacity


Water holding capacity


Emulsion activity


Emulsion stability


Foam capacity


Foam stability


Atomic absorption spectrophotometer


Fourier transform infrared spectroscopy


Scanning electron microscopy


Peanut oil cakes



The support by Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India is gratefully acknowledged.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2017

Authors and Affiliations

  • Pardeep K. Sadh
    • 1
  • Prince Chawla
    • 2
  • Latika Bhandari
    • 3
  • Joginder S. Duhan
    • 1
  1. 1.Department of BiotechnologyChaudahry Devi Lal UniversitySirsaIndia
  2. 2.School of Bioengineering and Food TechnologyShoolini UniversitySolanIndia
  3. 3.Dairy Technology DivisionNational Dairy Research InstituteKarnalIndia

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